"Jeff Russell" > wrote in message news:<V_roc.76538$0H1.7107490@attbi_s54>...
> I've always heard black beans called Dau tsi or Dau si or Tau tsi.
> I'm pretty sure Natto is very different.
>
> "Peter Dy" > wrote in message
> ...
> >
> > "Monroe, of course..." > wrote in message
> > ...
> > > In article > , "Peter Dy"
> > > > wrote:
> > >(snipped)
> > > > > With all these differing names...We are talking about
> > > > > Black fermented Soy Beans aren't we?
> > > >
> > > > Yes; "chi3" in Chinese.
> > >
> > > Izzat 'natto' in Japanese?
> >
> > I don't know what the Japanese call Chinese black fermented beans, but
> > "natto" is a different word using different characters. The second
> > character is "bean"; the first character, "nat," means in Chinese, among
> > other things, "to sew close stitches (over a patch, etc)", which maybe
> > refers to how natto has those thin strings?
> >
> > > monroe(fluent in 0 languages)
> >
> > Peter (has no Japanese dictionary)

Yes indeed natto IS very different. ...The fermentation process is
very different, in that natto is cultured with a different starter
(the bacterium Bacillus subtilus natto, instead of the mold
Aspergillus oryzae), without salt, over a shorter time period, and
results in a gooey ready-to-eat food covered in interesting bacterial
slime :-)

I am working on developing a taste for natto after meeting it for the
first time very recently.